Red Duck Curry (Gaeng Phed Ped Yang)

If you’ve ever wanted the richness of Thai red curry but with a fresh, sweet twist, this Thai Red Duck Curry might become your new obsession. I call this my “comfort curry” because the sweetness from pineapple balances the savory roasted duck in the most soothing, delicious way.

Ingredient Notes & Helpful Tips

• Roasted Duck : You can buy already-cooked roasted duck from most Asian grocery market. They’re usually hanging by the BBQ window. The flavor is smoky, savory, and slightly sweet, making it perfect for curry. If you have time, use homemade roasted duck seasoned with five Chinese spices (I have a recipe that works beautifully). One duck can easily serve you for both sandwiches and this curry.
• Red Curry Paste : Store-bought curry paste is absolutely fine, but I always “freshen it up” by sautéing shallots first. It deepens the flavor and makes the curry taste more homemade. My favorite brands are MaeSri and AroyD. See the link.
• Coconut Milk :Make sure to use full-fat coconut milk for the best creamy texture. Use the thick, creamy part first to stir-fry with the curry paste, which pulls out the aromatics.
• Pineapple : Pineapple is my favorite part of this curry because I can only eat pineapple when it’s cooked, otherwise I get a canker sore. In this curry, pineapple adds sweetness, acidity, and a juicy brightness that balances the duck. Get the pineapple corer from the link.
  My mom’s tip: gently squeeze out some pineapple juice before adding it to the pot. This keeps the curry from tasting too sweet and helps the pineapple blend seamlessly into the savory broth. Save the juice for marinades. Don’t waste it!
• Cherry Tomatoes & Bell Peppers :They add freshness and color while lightening up the richness of the duck and coconut milk.
• Fish Sauce : Use 1 tablespoon of Knorr bouillon as a substitute.
• Sugar : I use coconut or palm sugar but you can also use regular table sugar or granulated monk fruit as substitute.
• Makrut Lime Leaves or Thai Basil : Add them at the end for aroma. Makrut leaves give an earthy citrus scent, while Thai basil adds peppery sweetness. For Makrut lime leaves, make sure to devein it first because the vein is tough.

About Thai Red Curry (Gaeng Dang)

Thai Red Curry, also known as Gaeng Dang, is one of the most versatile and beloved curries in Thai cuisine. The base flavor comes from dried red chilies, garlic, lemongrass, galangal, and spices ground into a paste.

Even though the base paste is the same, Thai red curry has countless variations include chicken, pork, tofu, seafood (Try my shrimp pineapple curry.), vegetables, or hearty combinations like duck and fruit. In central Thailand, red curry with pineapple and roasted duck is especially popular because of the sweet, tart contrast that enhances the richness of the duck meat.

How to Make Thai Red Duck Curry

1. Sauté thinly sliced shallots (or onion) in oil to create a flavorful base.
2. Add the curry paste and the thick part of the coconut milk. Stir-fry until aromatic and the oil begins to separate.
3. Add roasted duck, pineapple, tomatoes, and bell pepper. Stir-fry everything together so the pineapple can tenderize the duck.
4. Pour in the remaining coconut milk and water to form the curry broth.
5. Season with sugar and fish sauce.
6. Bring to a gentle boil, then reduce to a simmer.
7. Finish with Makrut lime leaves or Thai basil for fragrance.

Important Tips

• Squeeze out some pineapple juice: Gently press the pineapple chunks to release a bit of their juice before cooking. This keeps the curry from becoming overly sweet and helps the pineapple blend seamlessly into the savory broth. Save the juice for marinades—don’t waste it!
• Optional – Sauté shallots for deeper flavor: Sautéing thinly sliced shallots in oil before adding the red curry paste enhances the aroma and adds sweetness to the base, making the curry taste more “homemade.”
• Alternative method – Reduce coconut milk to separate oil: If you prefer not to sauté shallots, heat the thick part of the coconut milk (about half a cup) over medium heat for about 5 minutes, stirring often, until some coconut oil separates. Add the red curry paste and stir-fry until the red oil renders out, then add your roasted duck and continue with the recipe as usual.

You will Love These Recipes

• Thai Chicken Red Curry
• Thai Shrimp Pineapple Curry
• Mee Ka Tee : Thai Red Curry Noodle Soup
• Thai Curry Meatballs
• Red Curry Wonton Soup
• Thai Curry Fish Custard : Hor Mok Pla
• Homemade Red Curry Paste
• Pad Prik King with Chicken : Stir Fry Red Curry
• Asian Style Roasted Duck

Red Duck Curry (Gaeng Phed Ped Yang)

Mary Thatcher

If you’ve ever wanted the richness of Thai red curry but with a fresh, sweet twist, this Thai Red Duck Curry might become your new obsession. I call this my “comfort curry” because the sweetness from pineapple balances the savory roasted duck in the most soothing, delicious way.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine thai

Servings 4 servings

Calories 846 kcal

Equipment

• 1 pot (or skillet)

Ingredients

  

1x2x3x

• ½-1 lb roasted (or grilled) duck meat (sliced into bite-size pieces)
• 1 tbsp oil (Coconut oil is best for this recipe or use avocado oil.)
• 1 shallot (Thinly sliced or minced or use 1/2 yellow onion.)
• 3 tbsp red curry paste (My favorite brands are MaeSri and AroyD.)
• 1 can coconut milk (400 ml full-fat coconut milk_
• 400 ml water
• 2 tbsp sugar (I use coconut sugar.)
• 3 fish sauce (Start with 2 and see if you need to add more. It depends on your curry paste.)
• 1 pineapple (peeled, cored, chopped into bite-size chunks or use 1 can pineapple. Make sure to queeze out some juice first.)
• 1 red bell pepper (sliced)
• 8 cherry tomatoes
• ½ cup Thai basil leaves
• 5 Makrut lime leaves (optional and make sure to devein first.)

Instructions

 

• Prepare the pineapple : Gently squeeze out some of the pineapple juice before cooking to keep the curry from becoming too sweet and help it blend into the savory broth.
• Freshen up store-bought curry paste (optional) : Sauté thinly sliced shallots (or onion) in oil over medium heat for 30 seconds to enhance the curry base.
• Bloom the curry paste : Add the red curry paste and the thick part of the coconut milk (half cup), then stir-fry for 3–5 minutes until aromatic and the oil begins to separate.
• Stir-fry the duck and aromatics : Add roasted duck, pineapple chunks and cherry tomatoes; stir-fry for 1–2 minutes so the pineapple can tenderize the duck.
• Build the curry broth : Pour in the remaining coconut milk and water, stirring until the curry paste dissolves fully.
• Season the curry : Add fish sauce and sugar, adjusting to taste for saltiness and sweetness. (Start with 2 tablespoons of fish sauce as some curry paste are more salty than others.)
• Simmer the curry : Bring to a gentle boil, then add bell pepper. Stir and bring it to a boil one last time. Adjust the taste as needed.
• Finish with herbs : Add Makrut lime leaves or (and) Thai basil and simmer for 1 more minute to release their aroma.
• Serve : Remove from heat and serve hot with jasmine rice.

Notes

Note: 

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Nutrition

Serving: 1.5cupCalories: 846kcalCarbohydrates: 44gProtein: 17gFat: 70gSaturated Fat: 34gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.01gCholesterol: 86mgSodium: 151mgPotassium: 863mgFiber: 5gSugar: 32gVitamin A: 3350IUVitamin C: 160mgCalcium: 89mgIron: 7mg

Keyword duck curry, Gaeng Phed Ped Yang, red duck curry, Thai Red Duck Curry

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